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Tag: pie

Triple Berry Patriotic Pie

Fresh fruit is one of the best parts of summer. I can barely keep fresh berries stocked in my house. The day I buy them, my children inhale them. This pie is a wonderful summer tradition. It’s the perfect companion for a celebration picnic or a festive barbeque.  I like to serve it with homemade ice cream or fresh whipped cream.


Recipe for 2-crust pie
1 1/3 cup each fresh strawberries, blueberries, and raspberries
1 cup sugar
5 TBS flour
1/2 tsp ground cinnamon
11/2 TBS butter


measuring cups/spoons
2 large bowls
1 small bowl
rolling pin
pie plate


Preheat oven to 425° degrees F (220° degrees C)

Wash berries thoroughly. Drain. Remove stems and hulls. Slice strawberries into quarters.


Prepare the pie crust dough. Roll out half the dough and line the pie plate.

Place the berries in a large bowl. In a small bowl, combine sugar, flour, and cinnamon. Gently toss with the berries. Pour into pastry-lined pie plate. Dot with the butter.

Roll out the remaining dough and cut into shapes, lattice pieces, or a pie top.

Top the berries. If using a whole pie crust, cut several holes in it for venting. Pinch/trim edges as needed.

Bake for 35-45 minutes or until the crust is nicely browned and the juice is bubbling through the crust.

Let stand before serving. The juice will thicken in the flour and sugar as the pie cools.


1 pie; 8 servings


House of Bread Books™*, P.O. Box 470, Fort Knox, KY 40392-4393


I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

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Scottish Meat Pies and Hallee’s “On the Fly” Dip

Scottish Meat Pies and Hallee’s “On the Fly” Dip

I spent the weekend with author Suzan Tisdale in her beautiful home near Peoria, Illinois, and the two of us whipped up a couple of Scottish recipes. We had SUCH A BLAST. Here is the recipe for the Meat Pies and my “On the Fly” Dip.

Check out the live videos we made while cooking:




2/3 . cup cold butter
2 tsp salt (Kosher or sea salt is best)
2 cups all purpose flour (unbleached is best)
4-6 TBS ice water
1 egg


2 TBS extra virgin olive oil
1 lb cubed steak
1 large onion
1/4 cup chopped chives
1 tsp salt (Kosher or sea salt is best)
11/4  tsp powdered mustard
1/2  tsp ground pepper


1/2  cup mayonnaise
1/2 cup plain yogurt or sour cream
2 TBS chopped chives
1 scallion onion
1/2  tsp dried dill weed
1/2  tsp salt (Kosher or sea salt is best)
1/4 tsp black pepper


2 large bowls
2 small bowls
large skillet
sharp knife/cutting board
measuring cups/spoons
mixing spoons
pastry cutter or fork to work pastry
rolling pin
2-3 inch cookie/biscuit cutter
sheet pan
pastry brush


Preheat oven to 400° degrees F (200° degrees C)

Finely dice the onion

Chop the chives

Finely mince just the white part of the scallion

Cut the meat into 1-inch cubes

In a small bowl, beat the egg.


Heat the olive oil in the large skillet over medium high heat. Add the ingredients for the meat filling. Cook until the meat is browned and the onions are tender.

While the meat is cooking, mix the flour and salt together for the pastry. Cut the butter into the flour until the mixture resembles crumbs. Add the ice water, 2 tablespoons at a time, until the dough comes together in a ball. Roll until 1/4 inch thick. Cut with a 2 to 3-inch biscuit cutter. You should be able to make about 24 circles of dough.

Place about 2 heaping tablespoons of the meat filling in the center of one dough round (depending on size of dough). Place another dough round on top of that and, using a fork, pinch the ends together, making sure that they are well sealed. Prick a couple of holes in the top of the pie to allow steam to escape.

Place on a lightly greased sheet pan and brush each pie with the beaten egg.

Bake at 400° degrees F (200° degrees C) for about 20 minutes, or until the pastry is nicely browned.

While the pies are baking, mix all of the ingredients together for the sauce.

Serve pies with sauce.



12 pies


I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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